几种市售鸡精脂肪组成及风味对比研究  

Comparative study on fat composition and flavor of several commercially available chicken seasonings

作　　者：徐浩宇 祝振杰 李军[1] 杨会芳 李文山 毕艳兰[1] XU Haoyu;ZHU Zhenjie;LI Jun;YANG Huifang;LI Wenshan;BI Yanlan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Sinograin Oils&Fats(Xinzheng)Co.,Ltd.,Xinzheng 451100,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中储粮油脂(新郑)有限公司,河南新郑451100

出　　处：《河南工业大学学报（自然科学版）》2023年第2期30-38,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金面上项目(32172131)。

摘　　要：为了探究市售鸡精在脂肪组成和风味方面的差异性,以市面上常见7个品牌的鸡精为研究对象,通过测定脂肪酸组成、游离脂肪酸及甘油酯含量,同时结合感官评价与固相微萃取气质联用技术进行分析。结果表明:鸡精脂肪中主要的脂肪酸为棕榈酸、油酸和亚油酸,甘三酯含量均高于95%,游离脂肪酸含量低于0.62%;7个样品主要表现出鸡肉香、甜香和葱蒜香,其中鸡肉香味来自四氢噻吩-3-酮和亚油酸氧化产生的(E,E)-2,4癸二烯醛;乙基麦芽酚赋予了鸡精主体甜香,并且大茴香醛使品牌3表现出浓郁的甜香;品牌6和品牌7表现出相对明显的葱蒜香味,主要是含硫化合物的贡献,含硫化合物可能主要来自生产时所添加的小葱、洋葱和大蒜等;高含量的大茴香脑使品牌5具有类似茴香的清凉风味,大茴香脑可能主要来自其配方中独有的小茴香粉。不同样品香气和挥发性物质含量差异较大,主要原因是调香技术和生产配方的不同。In order to provide consumers with selection advice and producers with reference,this study compared fat composition and aroma differences of commercially available chicken seasonings.The fatty acid composition,free fatty acid and triglyceride content were determined and combined sensory evaluation with solid-phase microextraction gas chromatography.The main fatty acids in chicken seasoning fat were palmitic acid,oleic acid and linoleic acid,and the content of glycerol triglyceride was higher than 95%,and the content of free fatty acids was lower than 0.62%.In terms of flavor,the seven samples mainly exhibited chicken,sweet and onion-garlic aromas.The chicken aroma was derived from tetrahydrothiophen-3-one and(E,E)-2,4-decadienal from the oxidation of linoleic acid;ethyl maltol contributed to the sweet aroma of chicken seasonings and anisaldehyde gave No.3 a strong sweet aroma.No.6 and No.7 showed a distinct onion and garlic flavor,mainly due to the contribution of sulfur compounds that may come mainly from the small onions,onions and garlic added during production.The high content of anethole gave No.5 an aniseed-like cool flavor.Anethole mainly came from the unique cumin powder in the formula.The content of aroma and volatile compounds varies remarkably among samples,mainly due to the differences in flavoring techniques and production formulations.

关 键 词：鸡精 脂肪组成 气质联用技术 感官评价 风味 

分 类 号：TS201.2[轻工技术与工程—食品科学]